My cast iron skillet is one of my top 3 favorite things in the kitchen. I bought it in a kitchen store in Charleston a few years ago. Nothing fancy, just a pre-seasoned Lodge Logic skillet that I probably paid too much for in that beautiful kitchen store. I had been going back and forth about whether to get one and Marc encouraged me to just buy it. I wonder how that heavy 12″ skillet affected our gas mileage on the way home from South Carolina.

It has been a champ ever since. At some point, Marc became the cast iron skillet caretaker and he scrubs, heats and oils it after each use. He often says to me, “Take a look at that shiny surface!” with a proud grin. I use it for almost everything. Last weekend, I put the sweet potato above in the skillet and baked the potato to perfection. We were in a rush to have some lunch and head out the door and I left the skillet in the oven and forgot about it. This never happens.

Yesterday I went to use my skillet for dinner and noticed that there was a sticky sweet potato glaze stuck in the bottom of the skillet. I handed it over to the caretaker. Marc scrubbed and scrubbed, then he put water in the skillet and boiled the water and then scrubbed, again. Then he scrubbed with coarse salt. The gooey mess still isn’t completely gone. Marc was ready to throw it away in frustration. Don’t worry, it won’t be thrown out. It’s just the biggest challenge the caretaker has ever faced. After some research, I noticed that while soap is the #1 enemy of cast iron skillets, I read in several places that a little bit for a sticky mess is ok. I plan to give it a go tonight. Mr. Soap meet Mr. Skillet and please be nice.

The good news is that these loaded sweet potatoes are excellent and worth the trouble I got myself into. The creamy sweet potato and fresh toppings are great together. While your potatoes are baking, you make a quick and delicious peanut sauce, chop up the toppings and in an hour, you have a delicious vegetarian (or vegan) meal. Also, I changed the recipe directions to use a foil-lined rimmed baking sheet. Live and learn.

I recommend going crazy with the toppings. In fact, I made two baked potatoes and kept the same amount of peanut sauce and toppings for four potatoes. Extra peanut sauce makes a wonderful salad dressing or dip for stray carrots, too. And hey, these toppings are almost guilt-free. The more you pile on, the prettier your potato gets!

Thai-Style Loaded Baked Sweet Potatoes

Use agave instead of honey for a vegan meal and use tamari instead of soy to keep this gluten-free. If sweet potatoes are not for you, use regular russet potatoes and depending on the size you choose, it may take 1 1/2 hours to bake. Not all reduced fat coconut milks are alike and I personally like Trader Joe’s reduced fat coconut milk. If you don’t have a reduce fat brand you trust, just use the full fat kind. The sriracha barely adds a kick to the peanut sauce below and feel free to adjust if you’d like it spicier or add extra sriracha to the top of your potato like me. Go crazy with the toppings!

Ingredients

For the baked sweet potatoes

4 very large sweet potatoes

2 tablespoons grapeseed oil

sea salt

Homemade Peanut Sauce

1 cup salted peanuts (or 1 cup natural peanut butter)

3/4 cup reduce fat or full fat canned coconut milk

1 teaspoon toasted sesame oil

1 tablespoon sriracha

2 tablespoons honey (or agave)

2 tablespoons soy sauce (or tamari)

2 tablespoons rice vinegar

2 garlic cloves

zest and juice of two limes

Toppings

2 large or 3 medium carrots, grated

1 cup of green onions

3/4 cup minced fresh cilantro

sriracha

Instructions

Preheat oven to 400 degrees F. Scrub the potatoes under cold water and dry thoroughly. Prick with a fork a few times. Put potatoes on a rimmed baking sheet lined with foil. Coat each potato with the oil and sprinkle with salt. Bake for about 1 hour or until they are soft in the center.

Place all of the peanut sauce ingredients in a blender or food processor and process until smooth.

When the potatoes are done baking, use a fork to poke a line down the top-middle of the potato. Gently pinch and pull each side (like opening a back of snacks) to pop the potato open. Drizzle peanut sauce on the warm potato, then pile on the toppings and finish with a final drizzle of peanut sauce and sriracha, if you like.

Recipe from Nicole Dula at http://www.dulanotes.com/thai-style-loaded-baked-sweet-potatoes/

Oh man, totally just read your comment on my post and it’s crazy that we’re in kahootz somehow with cast iron mayhem! After my issue I think steel wool worked the best, and if anything you could always just re-season the finish when you’re done, even though it sucks to lose the seasoning you’ve had for so long. Total shit happens moment.

Also I want like 12 of those potatoes in my face right now. I’ve never been a fan of sweet potatoes so I might opt for a good ole russet, but that peanut sauce sounds AMAZING.

ps I stole that lodge pro link. I couldn’t for the life of me find it on there, all I could find is the new saute looking pans so I just linked to the Lodge Pro site. so excited to start using it more!

this is brilliant! i happen to have a few massive sweet potatoes in my fridge and i looooove thai food. also, my mom just got a cast iron pan and won’t shut up about how awesome it is! i must get one….

I’ve made a variation of peanut sauce with cashews and with almonds, if that helps any. The flavor is different of course, but you still get the texture and mouthfeel of a peanut style sauce. I know a lot of people who are allergic to peanuts, don’t have the same issues with tree nuts.

You can never ever destroy a cast iron skillet! I have inherited my husband’s grandma’s skillet & it’s no longer in pristine condition, but a little seasoning once or twice a year & it’s as good as new. Easier would be to find a caretaker – I don’t think C would be up to the job though! You’re lucky 🙂 As for this meal, it looks incredible! I love peanut over everything!

I agree, you can’t hurt your cast iron. I’ve been cooking in cast iron for over 30 years. And i use one or more of my 4 skillets or comal every night. And after using them every night, I dunk them right into the hot soapy water and wash the crud out of them. Then I rinse them with REALLY hot water and immediately dry them and set them either in the still cooling oven or on a burner to dry before putting them away. Let them dry outside of your cabinet over night so that they won’t rust when you put them in a closed cabinet. Put a tiny bit of cooking oil or coconut oil on a paper towel and rub them down on the inside before putting away. Don’t use olive oil, it’s too thick and becomes sticky. I’ve never had anything stick to my pans, which some people swear will happen if you wash them with soap. Just make sure you heat your pan well before you put your food in it. Cast iron is meant to be heated before you add food. I’m off to wash my comal… we had tenderloin steaks tonight Cowboy Style!

Oh my gosh, I’m TOTALLY going to make this! I LOVE your blog, Nicole! I’m still obsessed with your raw buckwheat porridge and have been having it nearly every day. TOday I gave it a tropical twist by adding mango and coconut flakes. Can I put in a request for a funky grain dish that you create–with kasha or amaranth or even rice?

The tropical twist on the buckwheat porridge sounds great, Laura! I haven’t cooked with kasha or amaranth before, but I do hope to try sometime. In the meantime, this quinoa dish I made a while back would work with many grains and whatever veggie is in season at the moment. It’s a favorite!